Easy recipes for picnic food: Raspberry crumble flapjacks and Cornish pasties

Flic Everett
·6-min read

Watch: How to pack a picnic basket for the perfect outdoor feast

The lifting of rules so we can meet friends outdoors is cheering. But obviously, you’ll need food along the way. Whip up this perfect picnic to share…

Mini quiches

So tasty, and easy to transport wrapped in greaseproof paper.

Mini quiches (Andrew Bowden-Smith)
Mini quiches (Andrew Bowden-Smith)

Makes: 2

Ingredients

225g plain flour

100g cold butter, cubed

pinch salt

2-3 tsps very cold water

1 tbsp olive oil

½ onion, chopped

30g bacon or facon, cubed

4 mushrooms, chopped

1 large egg

100ml double cream

½ tsp thyme leaves, chopped

1 tsp parsley, chopped

40g cheddar, grated

salt and pepper

Method

1. Make the pastry. Sieve the flour into a large bowl, and crumble the butter through, rubbing into the bowl with your fingers as if it’s snowing. Stir in salt. Add enough cold water to form into a flexible ball. Wrap in cling film, put in fridge.

2. Add olive oil to a frying pan over medium heat, and cook the onion for 10 mins until softened. Add bacon and mushrooms and cook through.

3. Mix egg and cream in a bowl, add seasoning, herbs and cheese.

4. Preheat oven to 190°C (170°C Fan). Grease 2 x 200ml pie dishes, and roll out the pastry. Line each dish and cut off the overhang.

5. Add the onions, bacon and mushrooms to each, then set on the oven shelf. Pour the egg and cream mix into the cases.

6. Bake for 25 mins, or until the pastry is crisp and the tops are golden.

Read more: Packed lunch ideas: Quick and easy recipes for kids lunchboxes

Quesadillas

These are so simple to make, but punch way above their weight taste-wise.

Quesadillas (Andrew Bowden-Smith)
Quesadillas (Andrew Bowden-Smith)

Makes: 6 slices

Ingredients

1 tbsp olive oil

1 clove garlic, finely minced

2 large tomatoes (or 3tbsps passata)

pinch of chilli flakes

salt and pepper

½ soft avocado, chopped

juice of ½ lime

1 large tortilla wrap

20g grated cheddar

Method

1. Set a frying pan over low heat, and add the olive oil and the garlic. Cook for 2-3 minutes until softened. Meanwhile, de-skin the tomatoes. (Make crosses in the bottoms, pour boiling water over, refresh in cold water and the skins will peel off). Chop and add to garlic. Cook for 2-3 minutes more, and season with chilli flakes, salt and pepper.

2. Squeeze the lime over the avocado.

3. Take a non-stick frying pan and gently cook the tortilla on one side.

4. Spread the tomato mix over half the tortilla, add the avocado, and ¾ of the cheese. Fold over to make a semi-circle and cook for 1 minute. Flip and cook the other side for 1 min.

5. Sprinkle the remaining cheese over, and place under a hot grill until it bubbles and turns golden. Cut into 6.

Watch: Denise Van Outen and Eddie Boxshall spice up their relationship during cooking therapy

Cornish pasties

The original portable lunch. These can be made for meat eaters too, just use ordinary mince instead.

Cornish pasty (Andrew Bowden-Smith)
Cornish pasty (Andrew Bowden-Smith)

Makes: 2

Ingredients

40g swede

50g potato

40g carrots

1 tbsp oil

1 tbsp parsley

1 tsp chopped thyme leaves

½ large onion, chopped

100g vegetarian mince (or beef)

4 tbsps vegetable stock (or beef if using beef mince)

salt and pepper

160g puff pastry

1 beaten egg

Method

1. Chop the swede, potato and carrot into small cubes. Heat the oil in a shallow, lidded pan over medium-low heat, and add the herbs, onion and vegetables. Cook for 30 minutes, stirring regularly, until softened.

2. Add the mince and cook till browned. Stir in the stock a spoon at a time, and cook till absorbed. Season with salt and pepper. Turn off the heat and let the filling cool.

3. Roll out the pastry and cut two circles about 6” in diameter. (A standard sideplate makes a good template.) Set the oven to 180°C, 160°C fan.

4. Scoop the filling onto half of each pastry disc, leaving a wide margin. Fold over, and seal the edges with beaten egg. Brush the tops with more egg, and transfer to a greased baking tray.

5. Bake for 30-40 minutes, until the pastry is golden-brown. Eat warm, or leave to cool on a wire rack.

Read more: Recipes for a good night's sleep: Salmon parcels, pesto pasta and cherry clafoutis

Vegetarian Scotch eggs

Why should meat-eaters have all the fun? These Scotch eggs are spicily divine without a sausage in sight.

Vegetarian Scotch egg (Andrew Bowden-Smith)
Vegetarian Scotch egg (Andrew Bowden-Smith)

Makes: 2

Ingredients

3 eggs (1 beaten)

4 tbsps plain flour

1 x 130g pack Vegetarian Haggis

50g breadcrumbs

1L vegetable oil

salt and pepper

Method

1. Boil 2 eggs for exactly 7 minutes. Remove and put into cold water to cool.

2. Carefully peel. Shake the flour onto a plate and season. Roll the hard boiled eggs in the flour, then dip in the beaten egg.

3. Add 1 tsp beaten egg to the haggis and blend with a spoon. Shape 65g haggis around each egg until completely encased.

4. Dip in beaten egg again, then roll carefully in breadcrumbs, ensuring there are no gaps left.

5. Heat the oil in a deep fat fryer or deep, heavy pan. When bubbling, lower in the Scotch eggs, and cook on medium-high for 3 minutes, or until golden and crisp.

6. Drain on kitchen roll and allow to cool.

Read more: Easy cake recipes: From choc chip banana bread to pineapple upside down cake

Raspberry crumble flapjacks

These take the old school cake sale standard to new heights.

Raspberry crumble flapjacks (Andrew Bowden-Smith)
Raspberry crumble flapjacks (Andrew Bowden-Smith)

Makes: 12-16

Ingredients

200g butter

150g demerara sugar

4 tbsps golden syrup

½ tsp nutmeg

1 tsp vanilla essence

400g jumbo oats

200g fresh raspberries

Method

1. Preheat the oven to 190°C, 170°C fan.

2. Melt the butter over a gentle heat, and add sugar, syrup, nutmeg and vanilla essence, stirring until fully dissolved.

3. Place the oats in a bowl, and pour the melted butter and sugar over, stirring enthusiastically to coat.

4. Grease, line, and grease again a 20cm square baking tin.

5. Mash the raspberries in a separate bowl. Spread half the oat mix into the tray, pack down, then spread the raspberries on top. Add the other half, spread, and pack down as tightly as possible.

6. Bake for 20 minutes. Leave in the tray to cool, then cut into squares or oblongs.

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